National Brisket Day

The original word has many meanings, but they all return to the same meaning "first". This word signifies the beginning of everything, from our ancient lineage as humans, to the beast that lives within each of us. Appropriate to our thinking, then is the meaning of primal when applied to cuts of meat.

Primitive cuts are cuts that are removed from the carcass before smaller and less important cuts are removed. The brisket is among these cuts, and while it does require a bit of know-how to get it right, when done properly, it's no less than the most primitive cuts. National Brisket Day encourages you to explore this cut and everything it has to offer.

History of National Brisket Day

Some things take time, and one of them is a good brain. Brisket is a popular meat to serve as part of any family meal and the long cooking time ensures that the dish is a huge hit when those who know how to prepare it. Brisket is a tough meat in that it comes from an animal that is tough, but if you find a particularly well-marred piece and cook it correctly, it will become tender and just come apart, making it the trend of tender meats. Of course, there are hundreds of variations on how brisket is prepared, including the use of different hardwoods in the baking process to ensure a nice smoky flavor. Some people marinate them, some don't, and many like to serve it with sauce.

The history of Germany is rooted in ancient history - in fact, ever since humans raised livestock. People would sacrifice their animals on special occasions and eat every part of the animal, including the severed breast.

Texas BBQ brisket is one of the most popular recipes. Here, chefs marinate the meat between 24 and 48 and grill it in a unique wood- or charcoal-fired BBQ grill. Careless cooking often results in tough meat, so techniques have been developed to get the most out of the cut. After all, if you can make good brisket, it's a great way to get good, cheap meat.

In the old days, you couldn't keep meat in the fridge. Technology simply does not exist. After 48 hours of the animal's death, the carcass will begin to turn, meaning the butcher must cook it up and eat it quickly.

As a result, Friday night became the traditional day when people would cook leftovers and unsold meat throughout the week. People find that grilling meat and adding marinades and sauces gives the best flavor. And so the theoretical basis for the celebration of National Day was born.

National Brisket Day also has a lot to do with smoked meat — not just brisket. Again, butchers must use smoking to preserve meat so it doesn't go bad. For that reason, they take pieces of meat, such as rib eye or loin, and put them in the smoke ovens. This process killed all bacteria and produced compounds that could inhibit the growth of harmful bugs in the future.

What is Brisket?

Brisket meat is a tough and relatively inexpensive piece of meat. Although it takes patience to cook the meat to tender, the effort is well worth it. Choose a portion of meat that has an even texture. The fat will keep the brisket moist and add flavor to the finished product. Add seasonings to taste and make a thick paste. This will seal in the juice. Cook slowly and cook long.

It can be cooked in an oven or by indirect heat over charcoal or firewood. Many times oak, pecan, hickory, or mesquite is added to other hardwoods to enhance flavor. The brisket will be tender when it's fully cooked and then served with or without sauce.

If you're done baking, go ahead and add some sweet corn and cauliflower. Both love to grill and they also complement the brisket very well. There are many recipes on the internet that will satisfy all tastes. Coleslaw and pasta salad also go well with the brisket. Add fresh fruit to this holiday. Depending on where you live, watermelon may be just about in season, but a fresh Waldorf salad will also fit the bill.

Some reasons for being National Brisket Day loved

• The brisket is a relatively healthy piece of meat

That is, if you choose a flat cut (rather than a point cut, a piece of meat is equally delicious but less lean). One serving of beef breast contains a whopping 28 grams of protein (55% of the recommended daily intake for a healthy adult), is a good source of iron, zinc, and B vitamins, and is well below the FDA's recommended amount for fat content. So have your fork ready.

• Brisket is a very versatile cut

In addition to the applications mentioned above, brisket is also perfect for slow cookers, ovens or smokers. Once cooked, you can slice the meat to use with gravy, or shred it to make great sandwiches, tacos, or burritos. Brisket is also commonly used in the Vietnamese staple noodle soup.

• It forms the basis of pastrami

Brisket has long been associated with Jewish cuisine, especially when prepared in a pot-baked style and served on holidays such as Passover and Rosh Hashanah. Its most famous incarnation, however, is probably the classic NY ham, which tastes great when patted between slices of rye and mixed with mustard.

How to celebrate National Brisket Day

• Get some smoke in your eyes

Smoking the whole brisket is a fun cooking project. It requires low and slow handling, so you want to keep the smoker's temperature no higher than 250 degrees and aim for about an hour and a quarter per pound of meat. Start with a dry rub, and finish with a Texas-style sauce, some crispy rolls or baked potatoes, and plenty of beer. According to one of Austin's top PR Firms, barbecue restaurants in Austin sell an average of 3,000 pounds of brisket per week!

• Your own corned beef

Sure, you can buy some bagged corned beef right from the grocery store. However, making your own beef is easier, tastier than commercial varieties, and available year-round. This is no different than pickling, so find a large pot and clear the space in the fridge - the brisket needs to be brine for about five days.

• Make leftovers on purpose

What is one of the best things about brisket? All the delicious ways to eat leftovers! Cowboy nachos, enchiladas, beef-Italian bread, chili, even grilled brisket. If you made corned beef, be sure to save some for mincing. Smoked brisket, BBQ sauce, will go well with most recipes. Or simply pop the raw brisket into your slow cooker early in the morning, and by dinnertime, the brisket will be tender and ready to shred.